This recipe reminds me of one of the very first recipes I posted on this blog over 4 years ago, Turkey Kielbasa and Lentil Stew. That one was a crockpot recipe, while this new version is a quick weeknight recipe you can make on your stovetop.
Cole really liked this one! His plate was empty before I even had a chance to get out the camera. Bennett was napping while the rest of us were eating. He was super grumpy earlier that day, I guess because he was tired, but when he woke up he ate it and liked it. The only one who didn’t like this was Ayla. In fact, she hated it. When I put it in front of her, she screamed and screamed until I finally gave her strawberries instead. Even though she’s only a year old, she’s already forming strong opinions about her food. Watch out world, it looks like the tiniest Whine Critic has the biggest attitude.
Lentil and Garlic Sausage Stew
2 tsp olive oil
1 onion, diced
2 carrots, chopped
1 1/2 cup new potatoes, quartered
1 clove garlic, crushed
1/4 tsp thyme
2 celery stalks, sliced
1/2 lb garlic sausage/kielbasa, sliced
1 1/4 cup red lentils
3 cups vegetable broth or water
salt and pepper, to taste
- Heat oil in a large non-stick skillet over medium heat.
- Add onion, carrots, potatoes, garlic, thyme, celery and garlic sausage. Saute until vegetables have softened, about 5 minutes.
- Add lentils and broth, and bring to a boil
- Reduce heat to simmer, and cover pot for 20 minutes.
- Add salt and pepper
Note: It will be a little more “soupy” than in the photographs. I took them the following day, so the stew had thickened quite a bit overnight. It’s still delicious either way!